Ingredients
- 1/3 cup red quinoa
- 2/3 cup water
- 2 cups baby arugula
- 4 tablespoons dried cranberries
- 3 – 4 tablespoons toasted slivered almonds
- 2 teaspoons crumbled feta cheese
- 2 teaspoons extra virgin olive oil
- Salt and pepper to taste
Method
- Rinse quinoa thoroughly and drain
- Add 1/3 cup of quinoa to 2/3 cup of water in a covered saucepan
- Bring to a boil, then reduce heat, cover and simmer until all the water is evaporated – about 15 minutes
- Let cool the cooked quinoa
- In a salad bowl mix cooked quinoa, arugula, salt and pepper
- Add olive oil and mix well
- Sprinkle with cranberries, toasted almonds and feta cheese
Yields: 2 servings
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